My impression is that ales are typically best drunk within a couple weeks of brew day. It's my experience that letting them age in the bottles for 2-3 months yields the best beer, both improving body, ...

I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...

Short of buying an oak barrel, what forms of oak are available to the homebrewer for getting oak into yuor beer?
Are they available with different levels of toast?
Are some forms easier to sanitize ...

IPAs like Bear Republic's Racer 5 and Coronado Brewing Company's Islander IPA have a distinct guava-like scent and flavor character. Is there a particular variety of hops that produces this, or is it ...

What is the best method for preparing different fruits for fruit additions into secondary fermentors?
There are issues of sanitation and good fruit to wort contact, via chopping, slicing, mincing or ...

I've been making wine (mostly red) at home for about a year now and find that even though I ferment them dry I still find them to taste too much like fresh fruit. Any thoughts on getting to that aged ...

I brewed a pomander inspired wit beer for the holidays. It is currently in primary. Since my wife just had gall badder surgery, she is avoiding alcohol for a little while and asked if I could brew her ...

I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...

Is it worth using? I was thinking of getting one to use on my first fermenter for a german weissbier so that the yeast flavour and aroma is more present in the final result. By how many degrees does ...

Background:
I've purchased some lovely dark roasted oak chips that I plan on soaking in bourbon and using to flavor an Irish Red.
Friends of mine who have seasoned their beer on oak chips claim that ...

On an impulse last week I picked up some German Merkur and Herkules hops from the LHBS to use as flavoring and aroma hops in a pilsner, because I thought they might be an interesting twist. But now ...

I'm about to add oak chips to my scotch ale. I was thinking about what sort of scotch to soak the chips in before hand. And then I thought, how much does it really matter?
At what point can one tell ...

My latest batch of IPA has come out really unpleasantly bitter, it was only supposed to be about 45 IBUs, using a combination of Northdown, Target and Bobek for bittering (60 minutes) and some more ...

I want to add cocoa or chocolate to a beer, but cocoa powder isn't very soluble in water. What methods/alternatives do I have?
I prefer to avoid extracts, if possible.
I don't think I can find nibs ...